To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm

Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes.

Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth

D the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Add more broth if desired.

Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Remove Bay leaves and enjoy!!